BLACK-EYE PEAS AND GREENS

Even the bitterest, sternest-seeming greens soften their disposition in the company of naturally sweet black-eyed peas and soothing leeks. This dish might seem pedestrian at first glance, but you will be amazed by how delicious such sturdy and inexpensive fare can be. (And your body will thank you for honoring it with such good nutrition!)

Note: This recipe is fat free!

Preparation Time: Just a few minutes to put together

35 minutes to simmer.

Yield: At least 6 servings. Especially if

Served with yams and corn bread.

3 cups dried black-eyed peas

6 cups water

6 medium-sized cloves garlic, minced

1 ½ teaspoons salt

6 to 8 cups (packed) chopped mixed

greens (recommended: collar, mustard, and

Dandelion)

2 medium-sized leeks, cleaned well and chopped

freshly ground black pepper

1. Place the black-eyed peas and water in a very large soup pot or a Dutch oven.

Bring to a boil, lower the heat to simmer, and mostly cover (i.e., cover but leave

an air vent). Cook gently until tender, checking the water level every now and

then. If it appears to be getting dry, add water, ½ cup at a time. About 15

minutes into the cooking, add the garlic. The peas will take 30 to 35 minutes to cook.

2. When the black-eye peas are just about tender, stir in the salt, greens, and leeks.

Cover and continue to simmer just a few more minutes. (The greens and leeks will cook very quickly.)

3. Season to taste with freshly ground black pepper, and serve hot.